We had 22 green chiles in our Bountiful Basket this week. I knew that we wouldn’t be able to use them all in one week, so I decided to roast and freeze most of them for later. This was my first experience roasting green chiles, and it was amazingly easy!
How to Roast Green Chiles
Turn on your broiler. Wash your green chiles.
Lay them out to dry on a towel. You want to make sure they are completely dry before roasting.
Line a large baking sheet with aluminum foil. Spread green chiles out evenly on the baking sheet. Work in batches if you need to so that the chiles don’t get too crowded.
Place the baking sheet in the oven 4-5 inches under the broiler. If your heating element is like mine (right down the middle), you will have to slide the baking sheet around to get all of the chiles roasted evenly.
When the first side is brown/black and blistered, turn the chiles over and roast the other side.
When both sides are evenly roasted, remove from the oven and place a damp cloth over the baking sheet and let the chiles steam for about 15 minutes.
Now your green chiles are ready to use or freeze for later.
Quick side note: Don’t touch your eyes after handling the chile peppers! If you forget like I did (twice!), fill a glass with water and immerse your eye for one minute.
If you plan to use your chiles right away, get out your cutting board.
Slip the skin off with your fingers.
The 15 minutes of steaming will make the skin very easy to remove.
Next, pull out the stem and remove the seeds.
Chop up your green chile and you are ready to cook!
If you want to freeze them for later, place them in airtight ziploc bags.
We used two chiles in our breakfast burritos and froze the rest for later.
When you go to use your frozen chiles, you can defrost them under running water. Slide the skins off and prepare as shown above. Roasted green chiles are great to have available in the freezer because they can be ready in minutes to add to enchiladas, soup, scrambled eggs, anything!
How do you like your roasted green chiles?